Baked Veggie Dip - cooking recipe

Ingredients

1 1/2 cups kraft reduced-fat parmesan cheese
1 (1 lb) can asparagus spear, drained, chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (8 1/2 ounce) can artichoke hearts, drained, chopped
1 (8 ounce) container philadelphia cream cheese with chives and onions
1/2 cup kraft light mayonnaise

Preparation

PREHEAT oven to 375\u00b0F.
Reserve 1/4 cup of the Parmesan cheese; set aside.
Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.